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🍽️ Tender Veal Fillet with Floral Cauliflower and Fresh Tomato Salsa

671 kcal · 30 min · 4 servings

Ingredients

• 800 g Veal fillet
• 1 tbsp Ghee
• 1 Cauliflower
• 0.5 Lemon (coarsely chopped)
• 4 Tomatoes
• 200 g Peanuts (unsalted)
• 1 tbsp Butter
• 2 tbsp Olive oil
• 1 tbsp Basil (finely chopped)
• Salt
• Pepper (from the mill)

Instructions

1. 1. Wash the cauliflower and break it into small florets.
2. 2. Bring plenty of salted water to a boil and add the roughly chopped lemon.
3. 3. Cook the cauliflower florets in it for about 8 minutes until they are tender-crisp.
4. 4. Remove the cauliflower and immediately shock it in ice-cold water.
5. 5. Let the vegetables drain and remove the lemon pieces.
6. 6. Season the veal fillet generously with salt and pepper.
7. 7. Heat butter in a pan and sear the meat on all sides for about 10 minutes over medium heat.
8. 8. Wrap the seared fillet in aluminum foil.
9. 9. Keep the meat warm in the preheated oven at 100 degrees.
10. 10. Cut out the stem area of the tomatoes and make a cross in the skin there.
11. 11. Pour boiling water over the tomatoes briefly and then cool them down in cold water.
12. 12. Peel the skin off the tomatoes.
13. 13. Halve the tomatoes and remove the core.
14. 14. Cut the flesh into small cubes.
15. 15. Roast the peanuts in butter until golden yellow.
16. 16. Add the prepared cauliflower and toss everything well.
17. 17. Heat the mixture until it is warm.
18. 18. Sauté the tomato cubes briefly in hot olive oil.
19. 19. Season the tomatoes with salt and pepper.
20. 20. Fold fresh basil into the tomatoes.
21. 21. Slice the veal fillet.
22. 22. Serve the meat together with the cauliflower and the tomato mixture.

Nutrition per serving

• kcal: 671
• Protein: 64 g · Fett/Fat: 40 g · Carbs: 12 g